• 4 whole chicken thighs
  • 1 lemon, sliced
  • sea salt flakes
  • 100g Puy lentils
  • chicken stock liquid or cube
  • 1 tsp Dijon mustard
  • 1 tbsp red wine vinegar
  • 3 tbsp olive oil
  • 1 tbsp small capers, rinsed and drained
  • 1 tbsp of finely diced gherkins or cornichons
  • 1/2 clove garlic, crushed
  • a handful of leaves flat-leaf parsley, chopped
  • a handful of leaves mint, chopped
  • a handful of leaves basil, chopped


  • STEP 1

    Heat the oven to 190C/fan 170C/gas 5. Put the chicken thighs in a small baking dish or tin, skin-side up, tuck in the lemon slices, sprinkle with salt and roast for 45-50 minutes until crisp, golden and cooked through.

  • STEP 2

    Cook the lentils in boiling water that you’ve added a splash of stock or crumbled a stock cube into. They’ll take 15-20 minutes to become tender.

  • STEP 3

    To make the salsa verde, whisk the mustard, vinegar and olive oil together, then stir in the rest of the ingredients with some seasoning. Stir half through the cooked and drained puy lentils.

  • STEP 4

    Serve the chicken thighs and lemon slices with the lentils and the remaining salsa verde.


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